|2 servings||calories per servings 967||protein serving 31 g||carbs per serving 44 g||total fat per serving 75 g|
Yep, you read that correctly. There exists such a thing as bacon and greens sausage, and we’ve written a super Southern recipe around it. Do we really need to tell you how delicious bacon and green sausage is? No? Well, we will anyway! This sausage combines two of our favorite Southern things and is savory and rather decadent without being overindulgent. Served with crisp, chewy hoecakes and a pepper and shallot confit, we’re big fans of putting some of everything on a fork for an amazingly delicious bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||75 g|
|Saturated Fat||17 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||15 g|
|Monounsaturated Fat||37 g|
|Total Carbohydrates||44 g|
|Dietary Fiber||5 g|
Please read the entire recipe card before beginning.
Place 6 cups water in a small saucepan, and place over high heat.
While waiting for water to boil, prepare the pepper-shallot confit: Peel and thinly slice shallots. Remove stems and seeds from pepper(s) and thinly slice. Heat a saucepot over medium-low heat. Add 1 tablespoon cooking oil, then shallots and peppers. Add the vinegar, then season with PeachDish salt. Cook 15-20 minutes, stirring occasionally, until shallot is translucent and peppers are soft.
While confit is cooking, prepare hoecakes: Place cornmeal in a mixing bowl. When water comes to a boil, remove 1/2 cup and 2 tablespoons (this is a total 5 liquid ounces) and add to the bowl with the cornmeal. Stir to thoroughly combine.
Reduce heat under the remaining water to low, and add sausage. Poach 10 minutes, while you cook the hoecakes.
Heat a large skillet over medium-high heat. Add 2 tablespoons cooking oil and swirl to coat the cooking surface. Spoon cornmeal mixture into the skillet in 6 portions, flattening each hoecake slightly with the back of the spoon. Cook 4 minutes, or until browned on bottom, then turn and cook 2 minutes more. Remove to a paper towel to drain.
Wipe the skillet clean, add remaining 1 tablespoon cooking oil, and return to medium high heat. Brown the sausage for 1-2 minutes per side.
Spoon some of the confit onto 2 plates. Top with 3 hoecakes on each plate, and place sausages on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...